Chicken Easy Asian

Chinese white-cut chicken salad

Name: Chinese white-cut chicken salad
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 3 x 180g chicken breast fillets; 4 spring onions, white part chopped, green part thinly sliced lengthways; 3cm piece ginger, sliced; 2 star anise; 1 cinnamon quill; 2 teaspoons caster sugar; 1/3 cup (80ml) rice vinegar; 1 long red chilli, thinly sliced; 1 carrot, cut into matchsticks; 1/3 cup (40g) goji berries; 2 tablespoons extra virgin olive oil; 1 teaspoon sesame oil; 2 teaspoons sesame seeds; 1 cup coriander leaves; 100g snow peas, thinly sliced, blanched, drained

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by Jill Dupleix

Food writer

Oct 03, 2015

A light and fragrant dish of crisp veg and delicate poached chicken that can be served with brown rice for a heartier meal.

3 x 180g chicken breast fillets
4 spring onions, white part chopped, green part thinly sliced lengthways
3cm piece ginger, sliced
2 star anise
1 cinnamon quill
2 teaspoons caster sugar
1/3 cup (80ml) rice vinegar
1 long red chilli, thinly sliced
1 carrot, cut into matchsticks
1/3 cup (40g) goji berries
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 teaspoons sesame seeds
1 cup coriander leaves
100g snow peas, thinly sliced, blanched, drained

Method

1.

Place chicken, white spring onion, ginger, anise and cinnamon in a saucepan. Cover with cold, salted water, bring to a simmer over medium heat, then cook, skimming surface, for 5 minutes. Remove from heat and stand, covered, for 30 minutes or until cooked through. Remove chicken, discarding liquid, and cool.
2.

Meanwhile, combine sugar, vinegar, chilli, carrot and berries, then stand for 30 minutes to pickle. Drain, reserving liquid.
3.

Whisk olive oil, sesame oil, seeds and 2 tablespoons reserved pickling liquid, then season. Shred chicken and toss with green spring onion, coriander, berry mixture, snow peas and dressing.